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Sugared Almond Cupcakes with Chocolate Frosting

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Ingredients

Cupcakes

  • 2 large eggs
  • 1 large egg white
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk

Frosting

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1 3/4 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons milk, if needed

Sugared Toasted Almonds

  • 1/2 cup sliced almonds
  • 2 tablespoons brown sugar

Instructions 

Cupcakes

  • Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. In a bowl, sift together flour, baking powder and salt. Set aside.
  • In a large bowl, whisk together eggs, egg white and sugar until smooth and combine. Gradually add melted butter while whisking constantly, then add in extracts. Stir in dry ingredients until well combined, then add in milk and stir until a smooth batter forms. Using a 1/4 cup measure or ice cream scoop, fill liners 3/4 of the way full. Bake for 12-15 minutes, or until cupcakes are set. Let cool completely.

Frosting

  • In the bowl of your electric mixer, beat the butter on medium speed until creamy. Gradually add in sugar and cocoa powder with the mixer on low, speeding up once combined. Add in extract and beat on medium, scraping down the sides if necessary, for 2-3 minutes. If frosting is too thick (I like mine thick), add milk 1 tablespoon at a time, beating for another minute or two to smooth it out. Repeat if necessary. If frosting isn’t thick enough to be spreadable, add a few spoonfuls of powdered sugar while beating until it thickens. Frost and top with sugared almonds below.

Sugared Toasted Almonds

  • Heat a small skillet over medium heat and add almonds. Tossing and stirring constantly, toast for 1-2 minutes, just until almonds start to brown. Reduce heat to low and toss in sugar, stirring to coat. Stir constantly and cook for another minute, then remove and place almonds in a bowl. After a few minutes of cooling they will harden and you can break them apart and place on frosting.

Notes

[these cupcakes are slightly dense but soft. if you prefer a super fluffy and light cupcake, i suggest using your favorite white cake recipe and adding almond extract!]
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